Stuffed Tagliatelle with Cotechino and Ricotta

Tagliatelle Ripiene al Cotechino

Category: Main Courses
Servings: 4

Ingredients:

Instructions:

1. Making the Pasta Dough:

   • Begin by preparing the pasta dough for the tagliatelle. On a clean work surface, sift the flour and form a well in the center. Crack 4 eggs and place them into the well. Using a fork, gently start mixing the eggs with the flour, gradually bringing in more flour as you go.
   • Once the ingredients are incorporated, switch to using your hands to knead the dough for at least 10 minutes. Work the dough until it becomes smooth and elastic.
   • Once kneaded, form the dough into a ball and wrap it in plastic wrap. Let it rest at room temperature for 30 minutes.

2. Preparing the Filling:

   • While the dough is resting, prepare the filling. Place the pre-cooked cotechino in a pot of boiling water. Be cautious of the hot liquid in the package. Allow the cotechino to heat through.
   • Remove the cotechino from the water and carefully peel off its casing. Finely chop the cotechino using a knife, ensuring it’s broken down into small, manageable pieces.
   • Prepare the vegetables for the sauté by finely chopping the onion, celery, and carrot. Optionally, you can also chop some fresh herbs (rosemary, thyme, and sage) to enhance the flavor.
   • In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chopped vegetables and sauté them until softened. Then, add the chopped cotechino to the pan and cook it for about 5 minutes, stirring occasionally.
   • Pour in the white wine and let it simmer for a few minutes. Season with salt and pepper to taste. Remove from the heat once the wine has evaporated and the mixture is fragrant.

3. Blending the Filling:

   • Transfer the cotechino mixture to a food processor. Add the ricotta cheese to the processor and blend until the mixture becomes smooth and creamy. This will form your filling for the tagliatelle.

4. Rolling the Pasta:

   • Now, take your rested dough and place it on a lightly floured surface. Using a rolling pin, roll the dough into a thin sheet. Divide the dough into equal-sized pieces, rolling each one as thin as possible.
   • For an even thinner result, you can use a pasta machine to roll out the dough into sheets about 30 cm long.
   • Brush the pasta sheets with 1 beaten egg to help the filling adhere to the pasta.

5. Stuffing and Assembling the Tagliatelle:

   • Using a piping bag, carefully pipe the cotechino and ricotta filling along the center of each pasta sheet. Place another sheet of pasta on top to create a pocket.
   • Press down gently along the sides to seal the pasta and remove any air bubbles, ensuring the filling is securely enclosed.

6. Cooking the Tagliatelle:

   • Bring a large pot of salted water to a boil. Once boiling, carefully drop the stuffed tagliatelle into the pot. Cook for about 3-4 minutes, or until the pasta is al dente.
   • As the pasta cooks, you can prepare the finishing touches by melting butter in a separate pan. Add a mixture of finely chopped fresh herbs, such as rosemary, sage, thyme, and chives, into the butter, and cook for an additional 1-2 minutes to infuse the flavors.

7. Serving:

   • Once the tagliatelle is cooked, drain it and add it to the herb-infused butter, gently tossing to coat the pasta.
   • Transfer the tagliatelle to a serving plate and garnish with freshly grated Parmigiano Reggiano DOP. Serve immediately, ensuring the dish is hot and full of rich, comforting flavors.

Enjoy this delectable and hearty dish of Tagliatelle Ripiene al Cotechino, perfect for a cozy family meal or special gathering. The rich cotechino filling, combined with the aromatic herbs and creamy ricotta, wrapped in delicate homemade pasta, offers a taste of traditional Italian flavors with a touch of elegance.